Tava Chana by Tarla Dalal

Tava Chana, an ideal party snack!
Recipe link : http://www.tarladalal.com/Tava-Chana-196r

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Tava Chana

The very sight of sizzling chana being constantly turned around in the tavas of roadside chaat-wallahs is enough of trigger the gastronomic juices! Would it not be wonderful to recreate that wonderful Tava Chana experience at your own garden cocktail party? Cooked kabuli chana, prepared in a lip-smacking spicy fashion served with crisp papadi is sure to make your party the talk of the town!

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Makes 3 servings

Ingredients
2 cups soaked and boiled kabuli chana (white chick peas)
1/4 cup finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup finely chopped tomatoes
1/2 tsp chilli powder
1 tsp finely chopped green chillies
1/4 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp tandoori masala
1/2 tsp chaat masala
1 tbsp dried mango powder (amchur)
2 tbsp finely chopped coriander (dhania)
1/2 tbsp dried fenugreek leaves (kasuri methi)
salt to taste

For Serving
papadis

Method
1. Heat the oil on a non- stick tava (griddle), add the onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the ginger-garlic paste, tomatoes and 2 tbsp of water, mix well and cook on a slow flame For 2 to 3 minutes, while stirring continuously.
3. Add the chilli powder, green chillies, turmeric powder, coriander- cumin seeds powder, tandoori masala, chaat masala, dried mango powder, 1 tbsp of coriander and 2 tbsp of water, mix well and cook on a medium lame for 1 to 2 minutes, while stirring continuously.
4. Add the dried fenugreek leaves, kabuli chana, 2 tbsp of water and salt, mix well and cook no a medium flame for 1 to 2 minutes, while stirring continuously.
5. Add the remaining 1 tbsp of coriander and mix well.
6. Serve hot with papadis.